© Nicolas Buisson, A table avec le Paris Saint-Germain, Editions Amphora
Football enthusiasts and aspiring chefs won't believe it! The two-starred chef (+ a green star!) David Toutain, whose eponymous restaurant in the 7th arrondissement is undeniably one of the must-try culinary destinations in one's lifetime, has just released a recipe book in collaboration with Paris Saint-Germain. Around ten players from the club have shared their favorite recipes with the chef (a passionate team supporter!), and he has skillfully crafted and sometimes reinvented them with the invaluable input from Juan José Morillas, the team's nutritionist. Kylian Mbappé's guilty pleasure? Sole meunière with lemon thyme, and today we're sharing the balanced recipe with you.
ingredients
For 4 people - Total time (preparation and cooking): 1 hour and 10 minutes
- Sole Meunière
- 2 whole soles (600 grams each)
- 75g of flour
- 4g of fine salt
- 100g of salted butter
- 30g of rapeseed oil
- 20g of chopped parsley
- 50g of bread croutons
- 2 yellow lemons (juice and zest)
- 1 bunch of lemon thyme Steamed Potatoes
- 8 potatoes 25g of salted butter fleur de sel (finishing salt)
preparation
Lemon Thyme Sole Meunière
Remove the brown skin from the soles, then season and flour them on both sides.
Heat a pan with rapeseed oil and gently place the fish in it.
Once the soles are nicely golden, flip them and add the butter and lemon thyme.
Cook until the butter takes on a beautiful hazelnut color, and then remove the pan from the heat.
Deglaze it with lemon juice and add the chopped parsley.
Finally, add the croutons and lemon zest.
Steamed Potatoes
Wash and peel the potatoes, shaping them evenly.
Bring water to a boil in a saucepan. Once it's boiling, place a steamer basket over it with the potatoes inside. Cover and steam for about twenty minutes. Check the doneness of the potatoes with a knife; it should easily pierce through. Coat the potatoes with melted butter and season with salt.
For plating, position the soles in the center of the dish and drizzle with the cooking butter. Serve with hot steamed potatoes.
Also discover the Clan Verot's potimarron terrine and the ratatouille recipe by Jean-François Piège
